Thanks for that link. I noticed that M&M's were on there. Since the company told me that they could be cross contaminated and the list says that they are safe, which is correct??

Both are correct. There is a risk of cross-contamination in every mainstream product, since no mainstream company tests all their products for gluten. Even if they did, contamination below a certain level can not be detected by any test. Consequently, no company can or will guarantee that cross-contamination is not possible.

If you have celiac disease, "mostly" gluten-free won't cut it. Every bit of gluten does damage. You also heal continuously on a gluten-free diet. What you need to do is keep the rate of healing running faster than the damage caused by accidental ingestion of gluten. Deliberate ingestion of gluten will set you back in the race. Any value you perceive from it is completely false.

I am a type 1 diabetic. My repeated hypoglycemic incidents led me to ask questions. Sometimes, after food, my blood sugar would rise, but sometimes it would continue dropping. What the **?

Some carbs are absorbed in the stomach. I was getting those ones (juices, fruits), but others do not get absorbed until they are in the intestines (complex carbs such as bread).

It took years, and a random discovery by my wife, to realize that: (1) there is a correlation between type 1 diabetes and celiac disease; and (2) all of my mystery symptoms could be caused by celiac disease.

My PCP told my that is was a rare childhood disease, but agreed to have me tested for it. I had a very strong positive on the biopsy. I knew then what was causing my sickness, and have never intentionally eaten gluten again.

Type I diabetes is autoimmune. The immune system attacks the cells in the pancreas which produce insulin. The body stops producing insulin, with dramatic results. Treatment is a combination of insulin by injection (in all cases) and diet. There is a tendency to run in families, but specific genes have not been identified. Formerly called juvenile diabetes, it can develop at any age.

Type II diabetes occurs when the body becomes resistant to insulin, or there is too much body to be serviced by the available insulin production. It is not autoimmune. It commonly occurs in conjunction with obesity, and in some cases diet alone may be sufficient for treatment. There are oral medications that can be used. In some cases, insulin is needed as part of the treatment. Type II is most commonly diagnosed in older people, but as our society becomes fatter, it is beginning to show up in young people. Again, there is a tendency to run in families, but no specific genes have been identified.

Although the treatments are similar, the two types have distinctly different causes. It has recently been seen that a single individual can have both. That happens when a Type I eats too much and becomes obese leading to insulin resistance. Some refer to this condition as Type III.

Early signs include lack of energy, excessive thirst, and frequent urination. These build up slowly over time, and may go unnoticed.

Well, it makes some sense. But some gluten-free pasta is so good that most people cannot tell that it is gluten-free. Tinkyada brown rice pasta will "fool" many people into believing that it is "real" pasta.